Species identification and animal authentication in meat products: a review

Meat species identification and animal authentication in meat products is a significant subject, attention to which would contribute to fair-trade, and would enable consumers to make informed choices. Analytical methods are often based on protein or DNA measurements. Methods based on protein fractio...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2018-03, Vol.12 (1), p.145-155
Main Authors: Alikord, Mahsa, Momtaz, Hassan, keramat, Javad, Kadivar, Mahdi, Rad, Aziz Homayouni
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Food Science
Review Paper
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Summary:Meat species identification and animal authentication in meat products is a significant subject, attention to which would contribute to fair-trade, and would enable consumers to make informed choices. Analytical methods are often based on protein or DNA measurements. Methods based on protein fractions include electrophoretic, chromatographic and immunological techniques and are often not suitable for compound food products, nor are they sensitive in processed products to differentiate closely related meat species. Advances in DNA technology have led to the rapid development of alternative approaches to species identification. Recently, application of polymerase chain reaction in food analysis has increased in the light of their simplicity, specificity and sensitivity. This review discusses a wide range of analytical methods with a focus on their ability to quantify meat and authentication of meat products.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-017-9625-z